Description
This classic Seafood Paella is a vibrant and flavorful Spanish rice dish made with saffron-infused rice, tender shrimp, mussels, and calamari. Cooked in one pan with aromatic vegetables and bold spices, it’s a stunning meal perfect for gatherings or a special weekend dinner.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Rice and Spices
- 1 ½ cups arborio or bomba rice
- 1 pinch saffron threads soaked in 2 tablespoons warm water
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional)
Liquids
- ½ cup dry white wine
- 3 ½ cups seafood stock (or chicken broth)
Seafood
- 12–16 large shrimp, peeled and deveined
- 8 oz calamari rings
- 12 mussels, cleaned and debearded
Additional
- ½ cup frozen peas
- Salt and pepper to taste
- Lemon wedges and chopped parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large paella pan or wide skillet over medium heat. Add the finely chopped onion and diced red bell pepper, sauté for 3–4 minutes until soft and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma without browning.
- Incorporate Rice and Spices: Add the arborio or bomba rice, saffron with its soaking water, smoked paprika, and optional red pepper flakes. Stir well to coat the rice evenly with the seasonings.
- Deglaze with Wine: Pour in the dry white wine and cook for 2 minutes until the liquid is slightly reduced, enhancing flavor concentration.
- Add Stock and Simmer: Pour in the seafood stock and bring the mixture to a simmer. Season with salt and pepper to taste. Important: Do not stir the rice once the broth is added to encourage the creation of the crispy bottom layer known as socarrat.
- Cook Rice: Cook uncovered over medium-low heat for 15 minutes, allowing the rice to absorb the liquid gently.
- Add Seafood: Arrange the shrimp, calamari rings, and mussels evenly over the cooking rice. Continue cooking for another 10–12 minutes until the seafood is tender and the mussels have opened.
- Add Peas and Finish Cooking: Scatter the frozen peas over the top and cook for an additional 2 minutes to heat through.
- Rest the Paella: Remove the pan from heat, cover with foil, and let the dish rest for 5 minutes. This allows flavors to meld and the rice to settle.
- Garnish and Serve: Garnish with fresh lemon wedges and chopped parsley before serving to add brightness and color to the dish.
Notes
- Use a mix of your favorite seafood such as scallops or clams for variety and to suit your taste.
- For best results, avoid stirring the rice after adding the liquid to help develop the prized crispy bottom layer, known as socarrat.
- Ensure mussels are cleaned and debearded properly to avoid grit and unpleasant texture.
- Adjust red pepper flakes according to your preferred heat level or omit if you prefer a milder dish.
- Allow the paella to rest covered before serving to enhance the overall texture and flavor.
